Delicious and quick recipes

Ground beef chile is much more convenient than chili made with whole pieces of meat, but a really great version requires some tips. For the meat to be tender and tender, we treated it with salt and baking soda. Both ingredients allowed the meat to stay hydrated. As a result, she remained juicy and did not pour any liquid during cooking, which would have diluted the chili. We also stewed the meat for 90 minutes to tenderize it completely. We prepared a simple but deeply flavored homemade chili powder, reinforced with canned chipotles, and cooked in the fat rendered by the beef to enhance the aroma of fat-soluble spices. throughout the dish. This chilli is intensely flavored and should be served with tortilla chips and / or white rice and your favorite chili fillings, such as lime wedges, chopped coriander and chopped onion. Avocado pieces, sour cream and Monterey Jack cheese or shredded cheddar are also great options for garnish.BESTROOM FAIRS ON THE GROUND BEST: 8-10 Start to finish: 2 hours 45 minutes2 pounds of beef 85% lean ground 2 tablespoons plus 2 cups water + 2 cups water / 4 teaspoon baking soda6 ancho peppers dried, pounded, seeded and torn into 1 inch pieces (1 oz) crushed tortilla chips (1/4 cup) 2 tablespoons ground cumin1 (14.5 oz) can whole peeled tomatoes1 tablespoon vegetable oil1 onion, finely chopped 3 garlic cloves, minced1-2 teaspoons of chili chipotle canned minced with adobo1 sauce (15 ounces) can pinto beans2 teaspoons oven at 275 F. Mix the beef with 2 tbsp water, 11/2 teaspoons of salt and baking soda in a bowl until everything is well mixed . Book for 20 minutes. Meanwhile, grill the anchovies in the oven on medium-high heat, stirring frequently, until they are fragrant, for 4 to 6 minutes, reducing the heat if the anchos start to smoke. . Transfer into the food processor and let cool.Add the tortilla chips, cumin, paprika, garlic powder, coriander, oregano, thyme and 2 teaspoons pepper in the food processor with anchos and mix until soil finely, about 2 minutes. Transfer the mixture to a bowl. Treat the tomatoes and their juice in a now empty bowl until the mixture is smooth, about 30 seconds.Heat the oil in a now empty pot over medium-high heat until that the cat flickers. Add the onion and cook, stirring occasionally, until tender, 4 to 6 minutes. Add garlic and cook until fragrant, about 1 minute. Add the beef and cook, stirring, to divide the meat into 1/4 inch pieces, until the beef is golden brown and the bottom begins to form at the bottom of the pot, 12 to 14 minutes. Add the ancho mixture and the chipotle; cook, stirring frequently, until fragrant, 1 to 2 minutes. Add the tomato puree, 2 remaining cups of water, the beans and their liquid, as well as the sugar. Bring to a boil, scraping the bottom of the pan to remove any golden pieces. Cover, bake and cook until the meat is tender and the chilli slightly thickened, an hour and a half or 2 hours, stirring occasionally to prevent it from sticking. Remove the chili from the oven and let stand, uncovered, for 10 minutes. Stir in the fat that has reached the chilli, then add the vinegar and season with the salt. Serve. (Chili can be refrigerated for up to 3 days, add water as needed during reheating to adjust the consistency.) Nutritional information per serving: 387 calories; 189 calories from fat; 21 g fat (7 g saturated, 1 g trans fat); 77 mg cholesterol; 502 mg of sodium; 23 g of carbohydrates; 7 g of fibers; 3 g of sugar; 27g Protein .___ For more recipes, cooking tips and ingredient and product reviews, visit https://www.americastestkitchen.com. Find other recipes such as ground beef chili in "New Commodities". The Kitchen Test of America has provided this article to the Associated Press.